€ 60
Peroxide value. Determination in fat and oil.
This method describes the determination of peroxide value in animal and vegetable fats and oils and in fats extracted from foods, feeds and feed raw materials. The fat, dissolved in glacial acetic acid and iso-octane, is treated with potassium iodide. Liberated iodine is titrated with a solution of sodium thiosulphate of known concentration.
| Edition | 1997 |
|---|---|
| Reassessed | Year |
| Codex csx234 | Fats and oils (Type I), Fish oils (Type I), Named animal fats (Type I), Named vegetable oils (Type I), Unrefined shea butter (Type I) |
| Performance characteristics | A total of 15 samples (rape oils, soy oils, maize oils, cod liver oils, animal feed fats) were analysed by 15 laboratories. Analyte levels 0.2-20 meq/kg, RSDR 9-74%, applicable to peroxide values > 1 meq/kg. |